With a trio of peppercorns in the rub (white, black, and Sichuan) and a sweet and sticky Balsamic Barbecue Sauce that combines Dijon mustard, molasses, Worcestershire sauce, ketchup, and balsamic vinegar (along with a slew of aromatics), it captures everything you want in a rib. A low-and-slow cook over cherry wood leaves them just tender enough to pull off of the bones with your teeth, while still producing plenty of meaty chew under its glistening outer sheen.